Dry roast and powder separately:

For seasoning:

To make Tamarind Rice:

Cook rice. Allow it to cool completely. Separate the grains. Soak tamarind in two to three cups of water and then extract juice from it. Strain and keep aside. Heat a tsp. of oil and add asafoetida and then whole red chillies. Fry until chillies become black in colour. Pour tamarind extract with whole green chillies. Keep stirring constantly till tamarind extract reduces in volume becomes a thick pulp. Add required quantity of the gravy to the previously cooked rice with powdered ingredients. Fry the seasoning in oil and pour over. Add more salt if necessary. Mix well and serve. Garnish with cut coriander leaves.